On Wednesday, May 20 avec will open for lunch service. The menu will offer mezze-style small and large plates, as well as introduce entrée salads, tartines and sandwiches. Highlights from the seasonal Mediterranean menu include kale and carrot salad with mint, dill, green harissa & sunflower seed dukkah and chef de cuisine Perry Hendrix’s take on avec’s classic chorizo stuffed dates—the avec burger, a chorizo and beef patty with bacon, date mostarda & piquillo pepper aioli.

A unique offering for the Chicago market, avec lunch suits the needs of leisurely lunch-goers and business guests alike. Lunch service at avec will be offered Monday through Friday, 11:30am-2:00pm.

Brunch is about sharing—sharing stories, plates and in our case, the kitchen. The premise: a chef or beverage professional takes over avec, placing their creative spin on our Sunday brunch. In the case of the beverage pros, they'll take their hand at the bar, offering a variety of cocktails or brews to be paired with Chef Perry Hendrix's brunch-time fare.

March is MS Awareness month. In solidarity, One Off Hospitality Group is participating in "Dine to End MS" to help raise money for the National Multiple Sclerosis Society. Stop by any One Off location through the month of March to contribute. We will be donating $1 for each Alfredo Santamaria, “Pago el Cordonero” here at avec.

We’re all for intimate dates, but there’s something to be said for sitting at a long table with all your favorite people—sharing delicious chorizo stuffed medjool dates, passing bottles of wine and fighting over the last piece of focaccia. To encourage such rendezvous, we will begin accepting reservations for large parties on Monday, November 3rd.

The prix fixe family-style menu features highlights from Chef Perry Hendrix’s menu, such as our much beloved medjool dates and focaccia, as well as special items like whole roasted lamb shoulder with hearth-baked pitas and large format desserts by Pastry Chef Dana Cree.

-$55/person, plus tax and gratuity

-available Sunday through Thursday, with seatings at 5:30pm and 9:30pm, exclusively

-wine pairings package available

-reservations secure an entire table, a party of 8

––Make your large group reservation by calling the restaurant at 312.377.2002––

If you've ever taken a swig from a porrón, then you're well acquainted with the makings of a good time. While glassware for sharing will be available, imbibing straight from the spout is by no means discouraged. Two porróns are available:

March 1 is here and with that, we will be participating in "Dine to End MS" (multiple sclerosis). Our annual participation assists in raising money for the cure of Multiple Sclerosis. With every purchase of The Carcosa (Tequila, Cappelletti, Genepy, Lemon), we're donating $1 towards the efforts to stop MS. Stop by anytime this month to participate, and enjoy a great drink while you're at it!

In October of 2012, chefs from nearly all of our properties, including Chef Paul Kahan, partnered with 3 Floyds Brewing Company to craft a blended beer specifically designed for their restaurants. To celebrate the fruits of their labor, Chef Paul and chefs from Blackbird, avec, The Publican and Big Star will be hosting a six-course paired dinner at The Publican on February 17th at 6:15pm.

The project was inspired by a trip Big Star and 3 Floyds took to Kentucky in search of bourbon barrels, most of which were used in the brewing process. By developing both the brew and complementing dish, each chef had far greater creative control over their pairing. This unique approach to brewing and barrel aging goes far beyond the scope and involvement of normal chef-collaborative small batch beers.

The six-course paired beer dinner, inclusive of a beer on entry and dessert pairing, is $135 per person, plus tax and gratuity. A portion of the proceeds will go to Pilot Light, a nonprofit organization empowering children to make healthy choices by integrating culinary education with school standards, curriculum and culture. Contact melissa@thepublicanrestaurant.com to reserve a spot.

The following is a bit more information about each brew:·avec- Saison with bitter orange peel aged in an Evan Williams Single barrel ·Paul Kahan- Saison with harvested spruce tips aged in a chardonnay barrel with brett·Blackbird – Zombie Dust (pale ale) with chamomile and sumac in a FourRoses barrel·The Publican - Robert The Bruce (Scotch ale) blended with a little bit of The Publican Lambic, with plums in a Templeton Rye barrel·Big Star - Alpha King (hoppy pale ale) in an Elijah Craig barrel with vanillabeans, cherries and kola nuts

Just in time for the holiday season, we are happy to announce the 2014 Master Cooking Class lineup. Each class offers the rare opportunity to learn directly from the pros, all with a drink in hand. Classes begin at 7:00pm and space is limited to 12 pupils per evening, making for a truly intimate affair. Contact Deanna Devries at 312.496.0012, or deanna@publicanqualitymeats.com to reserve your spot.

In a rare move, avec will offer reservations for a very special Sardinian wine dinner on Tuesday, November 5. The five-course prix-fixe menu will highlight white, red and rosé wines from the Cantina Social Olinea vineyard. Wine Director/Partner Eduard Seitan says the rustic wines are “spicy and lively, with a delicate yet briny profile, perfectly suited to Chef Perry Hendrix’s fresh Mediterranean cuisine.” Hendrix’s seafood-focused menu will feature:

Seatings are available between 3:30pm and 11:00pm, with the winery’s US importer Fabio Pibiri on hand to hand to lead guests through the evening. The five-course wine paired menu is $75 per person, plus tax and gratuity. Call 312-377-2002 to reserve a spot.

On Wednesday, October 16th New York's Mark Bello of Pizza a Casa Pizza School will be taking over avec's kitchen. In addition to Bello's pizzas, the menu will feature avec's signature chorizo-stuffed medjool dates, as well as a selection of salads and antipasti. Per usual, the restaurant will not accept reservations. The pizza menu is as follows:

~ roasted hanger steak topped with a fried egg, and served with papas bravas

Favorites like the chorizo-stuffed medjool dates and ‘deluxe’ focaccia with the addition of cured salmon will also be available.

Pastry Chef Dana Cree’s revolving Danishes and wood-fired Dutch baby pancakes round out Hendrix’s fare. The Dutch baby will be offered with Meyer lemon and powdered sugar, or as a savory version topped with seasonal ingredients.

The kitchen will remain open until 2:00 pm, and reopen for dinner service at 3:30 pm. Guests are free to linger between services to enjoy our renowned selection of boutique wines or indulge in a harissa Bloody Mary. While waiting guests may sip on a seasonal Bellini or the aptly named ‘On a Wait,’ a barrel aged cocktail featuring Booker’s gin, americano and Carpano Antica, which will be available by mid-August.

After nine years, and many requests, we are happy to announce that avec's doors will open early on Sundays.

Beginning Sunday, May 5th avec will open at 11am, and remain so, through the close of service at 12am. The much loved dinner menu will be served throughout the day, but expect eggs to turn up in interesting places from 11:00am-3:30PM.

We will be hosting a very special 4-course family-style prix fixe menu from 5:00pm-10:30pm, with seatings every half an hour. The menu (subject to change due to seasonality), will be $60/guest, optional beverage pairing will be $30/guest, and a supplementary menu will be offered at $35/guest.

"The Publican is pleased to announce that the highly-acclaimed Brian Polcyn (chef and proprietor of Michigan's celebrated Forest Grill) and Michael Ruhlman (renowned culinary author of works including Ruhlman's Twenty and The Elements of Cooking) will be offering an in-restaurant demonstration on Saturday, October 20th from 1pm-3pm to promote their latest work--Salumi: The Craft of Italian Dry Curing. Charcuterie prepared by Brian Polcyn will be complimentary to all attendants and all beverages may be purchased based upon consumption. Reservations are not required, so please mark your calendars in preparation for what is sure to be an amazing afternoon."

Join us, as chef Kim and the PQM team
work side by side, for an evening of simple
family style dishes grilled outside over
mesquite charcoal.Events goes 3pm-8pm, hope to see you all there!

In addition,PQM is open on Labor day from 10a-2p for a BBQ brunch. Of course the butcher counter and retail areas will be open as well. Will not offer our full sandwich menu, but will offer our grab’n go options.

In honor of Chicago Craft Beer Week, Publican Quality Meats is hosting an exclusive, 30 seat, Jolly Pumpkin Beer Dinner. Please join us for an inspiring evening beginning with a charcuterie reception followed by 4-course seated family-style dinner; each course created to complement the elusive, unique and outlandish beers of Jolly Pumpkin.

$95 per person, plus tax and gratuity

Thursday, May 24th

Beer and Charcuterie Reception 7:00pm

Dinner 8:00pm

Space is very limited, to secure your seat, please contact Sarah or Deanna at 312-496-0012 or email sarah@publicanqualitymeats.com

Our newest sister restaurant, Publican Quality Meats—located across the street from the Publican—is now available for private events seven nights a week! They can accommodate up to 36 for a seated dinner or up to 50 for a cocktail reception. Publican Quality Meats also features a Chef’s Table that can seat 12 for an exclusive dinner in the kitchen. To inquire about hosting an event, please contact event manager Sarah Humphreys at 312-496-0012, or sarah@publicanqualitymeats dot com.

To everyone who reserved the Three Floyds lunch on April 21: our computer got hungry and ate your phone numbers! Could you please give us a call at 312-377-2002 to provide us with this information so that we can confirm these reservations when the time comes? Thank you!

Avec is now accepting reservations for a special collaborative lunch with Three Floyds Brewery on Saturday, April 21st, at noon! For $40 you get three courses, each paired with a different beer. Seating is limited, so call 312-377-2002 today to reserve!

Make a reservation at Avec the one night a year that you can. We are offering five courses for $60 (non-inclusive of tax and gratuity), and an optional beverage pairing for $30. Seatings begin at 5:00 and proceed until 11:00, with a champagne toast at midnight. Call us at 312-377-2002 soon—these reservations always go fast!

On Sunday, October 16, sister restaurants Blackbird and the Publican will be hosting a very special dinner with the James Beard House. Beginning at 5:00 PM with cocktails at the Publican, and then moving to Blackbird at 6:30 PM for a seated dinner, this evening will feature Blackbird’s own Paul Kahan, David Posey and Bryce Caron as host chefs. We are excited to welcome guest chefs Karen and John Shields (of Town House, in VA), Sean Brock (of McCrady’s and Husk, in SC), and Jordan Kahn (of Red Medicine, in CA). Tickets are $200 and reservations are required—call Blackbird at 312-715-0708 soon, because they will go fast.

Attention sausage-lovers! Big Star’s very own Justin Large is competing in the Franks N Dawgs “Iron Dawg” competition with his delicious creation the Justin Cased—a pork and roasted poblano sausage with queso asadero, avocado mayo, and chicharron-avocado salsa. Get on out to Franks N Dawgs on 1863 N Clybourn and cast your vote . . . by eating sausage.

The Publican is hosting a food drive one week from today, from 1:30 to 3:30 PM. Everyone bringing canned goods and non-perishables receives a drink ticket for a Zephyr, the Publican’s very own collaboration brew. Plus snacks from Publican and Hannah’s Bretzel and raffle prizes. Do a good deed and drink beer at the same time!

Please cast your vote for the Publican’s very own Brian Huston as Food & Wine’s People’s Best New Chef – Great Lakes region! Follow the link below to vote between 2/15 and 3/1:
www.eatocracy.cnn.com/foodandwine

On Tuesday, February 8th, come join 12 Percent Imports and the Publican for a night of food and amazing imported beer. Brian Ewing, founder and owner of 12 Percent, will be in attendance. The Publican will be offering a three-course prix fixe menu paired with four rare beers from Brian’s stellar portfolio.
In addition to our prix fixe menu beer pairing, the
Publican will also be offering some more rare and interesting drafts from 12 Percent.
The prix fixe is $35 for food and $15 for beer, exclusive of tax and gratuity.
Reservations are encouraged.
For more info please contact us at:
thepublicanrestaurant.com
837 West Fulton Mkt. Chicago 60607
(312) 733-9555